Add all the beans, balsamic vinegar, BBQ sauce and fresh herbs and mix well to combine, bring to the heat and allow to simmer for 5 to 10 minutes to reduce sauce to desired consistency.

Adjust the seasoning with salt or pepper.

Serve as a warm salad to accompany a roast or a braai.

Chef’s tip: Bacon adds extra flavour, however can be left out for a meat-free option. This salad can be served hot or cold and keeps well in the fridge for up to five days. Different types of canned beans can be used. Also try adding in green beans for extra colour.